Cucumber and Beetroot Salad

Kristi

This Cucumber and Beetroot Salad is the perfect simple salad.

5 from 2 votes

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Prep Time 5

Cook Time 30

Course Salad

Cuisine American

Servings

Calories 290 kcal

Ingredients

Roasted beets

1 bunch beets - diced
1 tablespoon oil
pinch salt/pepper

Dressing

⅓ cup olive oil
juice from ½ lemon
2 tablespoons apple cider vinegar
1 teaspoon mustard
1 teaspoon maple syrup
¼ teaspoon garlic powder can also use a minced garlic clove
pinch salt/pepper

Other salad ingredients

1 large cucumber - diced into small pieces
¼ cup dill - finely chopped
½ teaspoon oregano
salt/pepper to taste

Instructions

Preheat oven to 400 degrees.
Add beets to a sheet pan lined with parchment paper, toss with oil, salt and pepper. Roast beets for 30-35 minutes, until cooked through.
Add all dressing ingredients to a bowl and mix until smooth.
Add roasted beets to a bowl along with the rest of the salad ingredients and toss with dressing. Divide out and serve.

Notes

This makes 2-4 servings of salad, depending on how big of a side salad that you like.

Nutrition

Calories: 290kcalCarbohydrates: 7gProtein: 1gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.02gSodium: 45mgPotassium: 276mgFiber: 2gSugar: 5gVitamin A: 390IUVitamin C: 8mgCalcium: 37mgIron: 1mg

Keyword Cucumber and Beetroot Salad

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